It’s getting hard these days to find good news about food. Most recently, it started with the beef. Stampeding mad cows sent consumers running to the fish counter, only to learn that their beloved farm-raised salmon was tainted with toxins. Then the chickens got the flu, and there’s that buzz about coffee increasing the risk of miscarriages. The list doesn’t stop there.
Daily headlines herald new fears and spark new phobias: mercury-poisoned swordfish, killer cheese, and so-called spring water that’s really from the tap.
The flood of information has many of us scratching our heads in the produce department, wondering what is safe to eat.
Guests:
Barbara Haber, food historian and author
Bill Buford, staff writer for The New Yorker.